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Lacto-fermented Dill Pickles Recipe

Lacto-fermented Dill Pickles

Creating crunchy good-for-you dill pickles is easier than ever with this Lacto-fermented dill pickle recipe. My mom used to make this recipe in a giant crock when we were kids and the pickles turned out crunchy and good. The best part is that we didn’t have to go buy special ingredients to make this pickle recipe work. Honestly, I had no idea that the pickles we made were called Lacto-fermented as we just called the crock dills. Anyhow, here’s the recipe:

Lacto-fermented Dill Pickles Recipe Creating crunchy good for you dill pickles is easier than ever with this Lacto-fermented dill pickle recipe

Lacto-fermented Dill Pickles Recipe

Ingredients:

  • Pickling Cucumbers (I just call them pickles to the horror of some)
  • Dill (2 heads or more per 2-quart jar)
  • Garlic (I like to add 4 cloves or more per 2-quart jar)
  • Sea Salt
  • Pickling Spices (to taste)
  • Water (no chlorine)
  • Grape leaves (oak or horseradish leaves work well also)

Wash the jars for fermenting the cucumbers. I use 2-quart jars since I’ve a bunch of them here. A crock or quart jars would also work just fine.
Start by dissolving 3 tablespoons of sea salt in a quart of chlorine-free water. This is the brine that is used to cover the pickles, erm cucumbers.
Wash the cucumbers and remove the spines. Some remove the bitter flower end of the cucumbers to keep out the bitterness. This is a personal choice. Sometimes I do, sometimes I don’t. It works well either way.

Lacto-fermented Dill Pickles Recipe Creating crunchy good for you dill pickles is easier than ever with this Lacto-fermented dill pickle recipe
Add the grape leaves (2 per 2-quart jar), pickling spices, garlic, and dill to the bottom of the quart jars. Pack the cucumbers tightly into the jar, filling as much space as possible. Keep the pickles tight so there is very little room left over. Place a grape leaf over the top of the pickles to keep them under the water and not touching the surface.
Pour the brine over the pickles, leaving about an inch of headspace.

Lacto-fermented Dill Pickles Recipe Creating crunchy good for you dill pickles is easier than ever with this Lacto-fermented dill pickle recipe
Cover the jar and store it at room temperature, allowing the pickles to ferment until they are the desired texture and flavor. (I cover mine with a piece of cut white t-shirt and a canning ring.

Lacto-fermented Dill Pickles Recipe Creating crunchy good for you dill pickles is easier than ever with this Lacto-fermented dill pickle recipe
The Lacto-fermented dill pickles can be eaten right away or stored away for months.

 

Word of the Day

Monday~Pickles
Tuesday~Dill
Wednesday~Low Carb
Thursday~Fermented
Friday~Canning
Saturday~Preserving
Sunday~Recipe

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